Sunday, September 28, 2008
Lamb Chops with Fenugreek Cream Sauce and Bulgar Pilaf with Carmelized Fennel, Chard and Chickpeas
These lamb chops are a favorite, every since I got the Vij's Restaurant cookbook. I've finally perfected the sauce, in that it no longer breaks. This time we paired it with a pilaf of bulgar wheat, garbonzo beans, chard and caramelized fennel and onions. The sauce worked well with both the lamb and the pilaf.
Bulgar Pilaf
-1 cup bulgar wheat
-1 can garbonzo beans, drained
-1 bunch chard, chopped
-1 bulb fennel, thinly sliced
-1/2 onion, thinly sliced
-salt and pepper to taste
Sautee the onions and fennel over low heat for a long time, in a large pan. In a sauce pot, boil water and cook the bulgar as you would pasta, for about 25 minutes, or until tender. Drain off excess water and set aside. When the onion/fennel mixture is carmelized, add the chard and sautee until tender. Then add the cooked bulgar and the garbonzo beans and stir to combine. Serve as a side.
-1 cup bulgar wheat
-1 can garbonzo beans, drained
-1 bunch chard, chopped
-1 bulb fennel, thinly sliced
-1/2 onion, thinly sliced
-salt and pepper to taste
Sautee the onions and fennel over low heat for a long time, in a large pan. In a sauce pot, boil water and cook the bulgar as you would pasta, for about 25 minutes, or until tender. Drain off excess water and set aside. When the onion/fennel mixture is carmelized, add the chard and sautee until tender. Then add the cooked bulgar and the garbonzo beans and stir to combine. Serve as a side.
Labels: chard, dinner recipes, fennel, grains, homemade, Indian, lamb
Monday, September 01, 2008
An All American Meal, With a Twist
This meal was our riff on meat and potatoes with salad.
Fennel Salad
Fresh and unexpected.
Roasted Garlic and Horseradish Crusted Ribeye Roast
We basically used a ribeye roast and gave it the same treatment as our standing prime rib roast. The main difference was that it took a lot less time to cook because there was no bone.
Roasted Beets and Carrots
Sweet, filling and so easy.
Plum Pie
I'm not sure why plums are not used more frequently in pies. Plums are sweet and tart and hold up well to baking.
Serve with freshly whipped cream.
Fennel Salad
Fresh and unexpected.
-1 bulb fennel, thinly sliced
-1/2 onion, thinly sliced
-2 bell peppers, thinly sliced
-homemade vinaigrette
Stir all ingredients to combine.
-1/2 onion, thinly sliced
-2 bell peppers, thinly sliced
-homemade vinaigrette
Stir all ingredients to combine.
Roasted Garlic and Horseradish Crusted Ribeye Roast
We basically used a ribeye roast and gave it the same treatment as our standing prime rib roast. The main difference was that it took a lot less time to cook because there was no bone.
Roasted Beets and Carrots
Sweet, filling and so easy.
-6 beets, peeled and cut in chunks
-4 carrots, peeled and cut in chunks
-salt and pepper to taste
-a bit of olive oil
Toss the beets and carrots with the olive oil and the salt and pepper. Spread in a 9x13 baking dish. Cover with foil and bake on 400 for about 45 mins. Uncover and continue to bake, turning occasionally until caramelized.
-4 carrots, peeled and cut in chunks
-salt and pepper to taste
-a bit of olive oil
Toss the beets and carrots with the olive oil and the salt and pepper. Spread in a 9x13 baking dish. Cover with foil and bake on 400 for about 45 mins. Uncover and continue to bake, turning occasionally until caramelized.
Plum Pie
I'm not sure why plums are not used more frequently in pies. Plums are sweet and tart and hold up well to baking.
-2 1/4 cups flour
-2 stick butter
-20 Italian plums, pitted and quartered
-1/3 cup sugar
Cut the butter into cubes and work it into the flour with your fingers until the mixture resembled cornmeal. Add water 1tb at a time until you can form the dough into a ball. Split the ball in two. Press one ball into a pie pan for the bottom crust. Pre-bake on 375 for about 10 minutes. While the crust is pre-baking, toss the quartered plums with the sugar. Roll out the other dough ball fo rthe top crust. When the bottom crust has been in the oven for about 10 minutes, take it out and pour in the plum/sugar mixture. Then place the rolled out top crust over the top and pinch the edges to secure it to the bottom crust. Poke a bunch of holes in the top crust to release steam while the pie is baking. Bake at 375 for about an hour, or until the crust is golden brown.
-2 stick butter
-20 Italian plums, pitted and quartered
-1/3 cup sugar
Cut the butter into cubes and work it into the flour with your fingers until the mixture resembled cornmeal. Add water 1tb at a time until you can form the dough into a ball. Split the ball in two. Press one ball into a pie pan for the bottom crust. Pre-bake on 375 for about 10 minutes. While the crust is pre-baking, toss the quartered plums with the sugar. Roll out the other dough ball fo rthe top crust. When the bottom crust has been in the oven for about 10 minutes, take it out and pour in the plum/sugar mixture. Then place the rolled out top crust over the top and pinch the edges to secure it to the bottom crust. Poke a bunch of holes in the top crust to release steam while the pie is baking. Bake at 375 for about an hour, or until the crust is golden brown.
Serve with freshly whipped cream.
Labels: beef, beets, dessert recipes, dinner recipes, fennel, homemade, plums, salad
Saturday, June 21, 2008
Caraway Crusted Pork Chop with Summery Rice Salad
This was alight summer meal we ate on the balcony.
Pork Chops
-2 pork chops
-1 tb ground caraway
-1 ts salt
-1 ts pepper
-1 ts powdered orange rind
Mix all the spices and rub all over the pork chops. Panfry the pork chops over medium heat for about 6 minutes on each side.
Rice Salad
-1 cup leftover cooked basmati rice
-10 cherry tomatoes, halved
-1 bulb fennel, thinly sliced
-1/4 onion, thinly sliced
-a few handfuls of spinach, sauteed briefly
- juice of 1/2 lime
-salt and pepper to taste
-1 tb balsamic vinegar
Mix all ingredients and serve room temperature.
-2 pork chops
-1 tb ground caraway
-1 ts salt
-1 ts pepper
-1 ts powdered orange rind
Mix all the spices and rub all over the pork chops. Panfry the pork chops over medium heat for about 6 minutes on each side.
Rice Salad
-1 cup leftover cooked basmati rice
-10 cherry tomatoes, halved
-1 bulb fennel, thinly sliced
-1/4 onion, thinly sliced
-a few handfuls of spinach, sauteed briefly
- juice of 1/2 lime
-salt and pepper to taste
-1 tb balsamic vinegar
Mix all ingredients and serve room temperature.
Labels: dinner recipes, fennel, homemade, pork, rice, salad, spinach, tomatos
Saturday, April 12, 2008
First Picnic of the Season
It was 80 degrees today and we were really happy to be able to picnic again. We headed over to the park near our house and laid out our spread, and ourselves, in the April sunshine.
Fresh Blackberries
Sweet and delicious.
Greek Yogurt
We sweetened this with agave nectar and flavored it with vanilla to serve as a great dipping sauce for the blackberries.
Fennel, Radish and Tomato Salad
These veggies were chopped and dressed with a homemade balsamic vinaigrette.
Salami, Cheese and Crackers
The perfect picnic finger foods.
Fresh Blackberries
Sweet and delicious.
Greek Yogurt
We sweetened this with agave nectar and flavored it with vanilla to serve as a great dipping sauce for the blackberries.
Fennel, Radish and Tomato Salad
These veggies were chopped and dressed with a homemade balsamic vinaigrette.
Salami, Cheese and Crackers
The perfect picnic finger foods.
Labels: fennel, homemade, picnic, salad
Saturday, March 29, 2008
Fennel, Leek and Spicy Sausage Soup
Giao found the sausage to be a little "chewy", but the soup was flavorful and good for a cold night. It also reheats well for lunch.
-1 large fennel bulb, diced
-1/2 onion, diced
-5 stalks celery, diced
-6 pre-cooked spicy sausages, diced
-3 cans chicken broth
Sautee the onion, fennel and celery in a bit of olive oil until beginning to soften. Add the chicken broth and bring to a boil. Reduce to a simmer. Simmer, covered until the veggies are soft. Add the sausage ad serve.
-1/2 onion, diced
-5 stalks celery, diced
-6 pre-cooked spicy sausages, diced
-3 cans chicken broth
Sautee the onion, fennel and celery in a bit of olive oil until beginning to soften. Add the chicken broth and bring to a boil. Reduce to a simmer. Simmer, covered until the veggies are soft. Add the sausage ad serve.
Labels: dinner recipes, fennel, homemade, lunch recipes, soup
Saturday, November 03, 2007
Mustard Lamb Chops with Braised Fennel and Leeks
These thin, tasty lamb chops are cut from a rack and grill up in the George Foreman in no time. The braised fennel and leeks were less successful, but were basically a fennel bulbs and a few leeks, rough-cut and braised in about 1/2 cup of chicken broth until tender. We ended up pureeing the veggies with more chicken broth to make a soup that tasted better than the braised veggies alone.
Mustard Lamb Chops
-8 small lamb chops
-3 tb mustard
-2 tb apple cider vinegar
-2 tb olive oil
-salt and pepper to taste
Marinate the lambchops in the rest of the ingredients, which you mix until thoroughly combined. Grill on a George Foreman for about 4 or 5 minutes for medium rare.
-8 small lamb chops
-3 tb mustard
-2 tb apple cider vinegar
-2 tb olive oil
-salt and pepper to taste
Marinate the lambchops in the rest of the ingredients, which you mix until thoroughly combined. Grill on a George Foreman for about 4 or 5 minutes for medium rare.
Labels: dinner recipes, fennel, homemade, lamb, leeks
Saturday, October 13, 2007
Spicy Seafood and Sausage and Fennel Leek Soup Recipes
Fennel Leek Soup with Greek Yogurt
Tang is introduced to this light and delicious winter soup by adding a dollop of Greek yogurt.
-3 leeks, roughly chopped
-5 cloves garlic
-2 bulbs fennel (including tops), roughly chopped
-4 cans chicken broth
-pepper to taste
-1 dollop Greek yogurt per bowl
Sautee onions, garlic and fennel in a bit of olive oil for a few minutes. Add the chicken broth and bring to a boil. Reduce heat and simmer, covered, until fennel is tender. Puree until smooth and pass through a fine seive. Place a spoonful of plain, Greek yogurt in the center of each bowl and serve.
-5 cloves garlic
-2 bulbs fennel (including tops), roughly chopped
-4 cans chicken broth
-pepper to taste
-1 dollop Greek yogurt per bowl
Sautee onions, garlic and fennel in a bit of olive oil for a few minutes. Add the chicken broth and bring to a boil. Reduce heat and simmer, covered, until fennel is tender. Puree until smooth and pass through a fine seive. Place a spoonful of plain, Greek yogurt in the center of each bowl and serve.
Spicy Seafood and Sausage
This hearty dish combines land and sea.
-3 habenero chicken sausages, thinly sliced
-10 scallops
-15-20 shrimp
-10 cloves garlic, minced
-2 jalapenos, deseeded and thinly sliced
-juice of 1/2 lemon
-1/4 cup sundried tomatoes, minced
Sautee the garlic, jalapeno, sundried tomatoes and sausage over medium heat for about 5 minutes. Add the shrimp, scallops and lemon juice, cover and sautee until done, just a few minutes.
-10 scallops
-15-20 shrimp
-10 cloves garlic, minced
-2 jalapenos, deseeded and thinly sliced
-juice of 1/2 lemon
-1/4 cup sundried tomatoes, minced
Sautee the garlic, jalapeno, sundried tomatoes and sausage over medium heat for about 5 minutes. Add the shrimp, scallops and lemon juice, cover and sautee until done, just a few minutes.
Fresh Fruit Salad
A great way to end a hearty meal is with a fresh salad of seasonal fruits. Because we joined the CSA, we are still getting farm-fresh strawberries in October. For this salad we used strawberries, Braeburn apples, and Bartlett pears. We spritzed a bit of lemon juice on just so that the fruit would not oxidize.
Labels: dinner recipes, fennel, homemade, salad, sausage, scallops, seafood, shrimp, soup
Thursday, October 11, 2007
Fennel and Tomatillo Salad
This salad is refreshing and hearty at the same time. The tomatillos add a touch of sweetness and acidity to the mix.
-1 fennel bulb, very thinly sliced
-1/2 yellow bell pepper, thinly sliced
-10 small tomatillos, halved and thinly sliced
-Equal parts olive oil, apple cider vinegar and grainy mustard
-1/2 packet of Splenda
Combine the olive oil, vinegar, grainy mustard and Splenda to make a vinegarette. Toss the veggies in the vinegarette and serve.
-1/2 yellow bell pepper, thinly sliced
-10 small tomatillos, halved and thinly sliced
-Equal parts olive oil, apple cider vinegar and grainy mustard
-1/2 packet of Splenda
Combine the olive oil, vinegar, grainy mustard and Splenda to make a vinegarette. Toss the veggies in the vinegarette and serve.
Labels: fennel, homemade, salad, tomatillo
Thursday, September 06, 2007
Dinner at Home
Fennel-Turnip Soup
A tasty, smooth, creamy soup without the use of starches or cream.
-4 turnips, roughly chopped
-2 small fennel bulbs, roughly chopped
-1/2 onion, roughly chopped
-4 garlic cloves, peeled
-4 cans chicken stock
-pepper to taste
Sautee onions in a bit of olive oil until soft. Add turnips, garlic and fennel and sautee a few more minutes. Add chicken stock and pepper and bring to a boil. Reduce heat and simmer, covered, until veggies are fork tender, about 20 minutes. Puree with an immersion blender (or a regular blender or food processor). Strain though a fine seive and serve.
-2 small fennel bulbs, roughly chopped
-1/2 onion, roughly chopped
-4 garlic cloves, peeled
-4 cans chicken stock
-pepper to taste
Sautee onions in a bit of olive oil until soft. Add turnips, garlic and fennel and sautee a few more minutes. Add chicken stock and pepper and bring to a boil. Reduce heat and simmer, covered, until veggies are fork tender, about 20 minutes. Puree with an immersion blender (or a regular blender or food processor). Strain though a fine seive and serve.
Spinach, Cucumber and Heirloom Tomato Salad
Several varieties of heirloom tomatoes give this salad beautiful color and flavor. The salad is dressed in a simple balsamic vinaigrette of one part each oil, balsamic vinegar and grainy mustard.
Spaghetti and Meatballs
We don't usually make such carb heavy food, but we had company. Alexis made one large batch of sauce and used it for this dish as well as for the lasagna below. To the sauce, she added sliced zuchinni.
Meatballs:
-1 lb ground turkey
-1 egg
-1 ts garlic powder
-1 ts salt
-1 ts pepper
-2 tb italian herbs
Mix all of the ingredients thoroughly with your hands and roll into balls with about 1" diameter. In a large sautee pan heat about 3 tb of cooking oil (not olive oil). Add all of the meatballs and pan-fry until done in the center and crispy on the outsides. Shake the pan often to turn the meatballs.
Add the meatballs and some thinly sliced zuchinni to the tomato sauce (recipe below) and then simmer for about 10 minutes. Ladle meatballs and sauce over al dente spaghetti.
-1 lb ground turkey
-1 egg
-1 ts garlic powder
-1 ts salt
-1 ts pepper
-2 tb italian herbs
Mix all of the ingredients thoroughly with your hands and roll into balls with about 1" diameter. In a large sautee pan heat about 3 tb of cooking oil (not olive oil). Add all of the meatballs and pan-fry until done in the center and crispy on the outsides. Shake the pan often to turn the meatballs.
Add the meatballs and some thinly sliced zuchinni to the tomato sauce (recipe below) and then simmer for about 10 minutes. Ladle meatballs and sauce over al dente spaghetti.
Zuchinni Lasagna
We love this dish because even though the "noodles" are made from zuchinni, you really don't feel like you are eating a "mock" lasagna, but a real one. Click here for a video demo of how to make zucchini "noodles".
Lasagna "Noodles":
Ricotta Mixture:
-2 cups fresh ricotta
-8 cloves garlic, minced
-2 handfuls fresh basil, finely chopped
Mix all ingredients thoroughly.
Meat:
-1 1/2 lbs ground turkey or beef
-1 large onion, minced
-salt and pepper to taste
Sautee onions and ground meat until browned and done.
Sauce:
-5 cans diced tomatoes
-1/2 onion, roughly chopped
-8 cloves garlic, peeled
-3 tb Italian seasoning
-1 handful fresh basil
-2 bay leaves
-salt and pepper to taste
Sautee the onions and garlic in a bit of olive oil until beginning to brown. Add all of the other ingredients. Stir and bring to a boil. Reduce heat and simmer, covered for about 25 minutes. Remove bay leaves and puree the sauce. Season with salt and pepper.
Other ingredients:
-1 can black olives, drained and roughly chopped
-2 cups shredded mozzerella and 2 cups shredded cheddar or monterey jack, mixed together
-1 cup grated parmasan
Preheat the oven to 375. Grease a 9x13 glass baking dish and layer the bottom with zuchinni noodles, slightly overlapping. Season with salt and pepper. Ladle about 1/2 cup sauce and spread over the zucchini. Layer half the meat and 1/3 of the cheeses. Add another layer or zucchini noodles. Season with salt and pepper. Spread the ricotta mixture evenly over the zuchinni noodles. Sprinkle all of the olive evenly over the ricotta mixture. Add another layer of zuchinni noodles and season with salt and pepper. Ladle about 1/2 cup sauce and spread over the zucchini. Layer the rest of the meat and 1/3 of the cheeses. Add a final layer of zuchinni noodles, season with salt and pepper and ladle about 1 cup of sauce over the zuchinni, spread evenly. Add the rest of the cheeses. Poke a few toothpicks in the top of the lasagna to prevent the foil from sticking to the top layer of cheese. Cover with foil and bake on 375 for about an hour. Remove the foil and bake for about 5 more minutes, until the cheese is golden and bubbly. Remove from oven and let sit for about 10 minutes before serving.
Labels: dinner recipes, fennel, homemade, Italian, salad, soup, spinach, turkey, turnip
Monday, May 07, 2007
Dinner at Home
Braised Lamb Shanks, Fennel and Brussel Sprouts
A tasty, hearty, totally hands-off dinner, even if the cooking time takes a while.
-1 lb brussel sprouts, trimmed and halved
-1 fennel bulb, chopped
-1 head garlic, peeled
-2 lamb shanks
-2 cans chicken broth
-salt and pepper to taste
Season the lamb shanks with salt and pepper and brown for a few minutes in a hot frying pan. Remoce and place in a large baking dish with the garlic and the fennel. Pour the chicken broth over the top and put in a 350 oven. Bake for 1 hour, turning lamb occasionally. Then add the brussel sprouts and bake for another hour, or until the lamb shanks are tender.
-1 fennel bulb, chopped
-1 head garlic, peeled
-2 lamb shanks
-2 cans chicken broth
-salt and pepper to taste
Season the lamb shanks with salt and pepper and brown for a few minutes in a hot frying pan. Remoce and place in a large baking dish with the garlic and the fennel. Pour the chicken broth over the top and put in a 350 oven. Bake for 1 hour, turning lamb occasionally. Then add the brussel sprouts and bake for another hour, or until the lamb shanks are tender.
Labels: brussel sprouts, dinner recipes, fennel, homemade, lamb
Sunday, December 17, 2006
Dinner at Home
Fennel Soup
A nice, subtle soup made richer with beef stock.
-2 turnips, peeled and chopped
-1 large fennel bulb, chopped
-5 cloves garlic, peeled
-1 /2 onion, chopped
-4 cans stock
Sautee all veggies in a bit of olive oil. Add stock and bring to a boil. Simmer until veggies are tender, then puree with an immersion blender. Strain to get out any fibrous bits and serve.
-1 large fennel bulb, chopped
-5 cloves garlic, peeled
-1 /2 onion, chopped
-4 cans stock
Sautee all veggies in a bit of olive oil. Add stock and bring to a boil. Simmer until veggies are tender, then puree with an immersion blender. Strain to get out any fibrous bits and serve.
Rib-Eye with Garlic-Sage-Orange Butter with Green Salad
This was a juicy steak pan fried in a bit of butter and olive oil and topped with a compound butter made from a bit of fresh orange juice, minced garlic and minced fresh sage.
Labels: beef, dinner recipes, fennel, homemade, soup
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